Ingredients
1 ½ cup graham cracker crumbs
½ tsp ground cinnamon
2 egg whites, lightly beaten
1 tbsp water
vegetable cooking spray
1 cup unsweetened canned pumpkin
⅓ cup brown sugar, firmly packed
1 tsp ground cinnamon
¼ tsp ground allspice,
¼ tsp ground nutmeg
⅛ tsp ground ginger
2 tbsp brandy
4 cups vanilla ice cream, low-fat and softened
2 tbsp milk powder, malted
3 tbsp pecans, toasted
Preparation
Preheat the oven to 350 degrees F.
In a bowl, combine the graham cracker crumbs, ground cinnamon, egg whites, and water. Toss using a fork.
Press the mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray.
Bake for 10 minutes and let cool on a wire rack.
In another bowl, combine the canned pumpkin, brown sugar, cinnamon, allspice, nutmeg, and ginger. Mix well.
Stir in brandy. Gently fold in the ice cream into the mixture to create a marbled effect.
Spoon pumpkin mixture into the prepared crust.
Cover loosely and freeze the pie for 8 hours.
Place the pie in the refrigerator 20 minutes before serving to soften.
Place pecans and milk powder in a food processor. Blend until ground.
Sprinkle the pecan mixture around the edge of the pie.
Serve a slice of this fall-themed, liquor-infused Pumpkin Ice Cream Pie!
